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We’re Engaged! 💍🥰

Halloween at Amazon

We’re Engaged! 💍🥰

A lot of you requested a story time, so we chat all about the special day in this video ♥️

—————————————————

Shop our new merch ♥️ https://bit.ly/SSV-Merch (use “sweetsimplevegan” for a discount)
Tattoos by Annie: https://www.instagram.com/littleanniemotel
Potatoes Au Gratin: https://sweetsimplevegan.com/vegan-potatoes-au-gratin/

—————————————————

Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

—————————————————

FTC: This video is not sponsored, and all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

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What I Eat In A Week | Vegan Meals & A Chat About Change

Halloween at Amazon

What I Eat In A Week | Vegan Meals & A Chat About Change

Sponsored by Fivesec Health. Click the link below and get 400+ easy & delicious plant based recipes and meal plans: https://fivesechealth.com

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

MONDAY:

Brekkie: Breakfast sandwich (check out my last video for the recipe: https://youtu.be/vmAf49d_b24)
Lunch: Tofu, spinach, chickpea & eggplant stew

I honestly throw together some things I needed to use up. Started with sautéing some garlic & onion with some cumin, turmeric & garam masala, the added the eggplant (I left it on the counter for 30 minutes with some salt & then drained it). After another like 10 minutes I added the tofu & chickpeas, followed by some coconut milk & frozen spinach. Served with red pickled onions, sliced almonds & rice.

Dinner: Filled sweet potato with chickpea & avocado mash, topped with radished & spring onions.

TUESDAY:

Breakfast: protein oatmeal with nectarine, blueberries, almond butter & pumpkin seeds

My current oat recipe:

Lunch: leftover scallion pancake (I used this recipe: https://www.zuckerjagdwurst.com/en/recipes/hearty-scallion-pancakes) with homemade beetroot hummus, Asian inspired smoked tofu, cilantro, pomegranate seeds, leftover cashew crema (by @aöexafuelednaturally on Instagram) & sriracha mayo

Dinner: sweet potato & black bean quesedillas from the fivesechealth App (SO GOOD)

WEDNESDAY

Breakfast: cashew chia pudding (SO DELICIOUS & CREAMY) by the fivesechealth app

Lunch: sandwich with leftover chickpea & avocado mash, beetroot hummus & red pickled onions for lunch @work

Dinner: Udon noodles with a sesame sauce, leftover tofu & quick pickled veggies (roughly followed this recipe: https://www.zuckerjagdwurst.com/en/recipes/vegan-sesame-udon-noodles-with-spicy-soy-mince)

THURSDAY

Breakfast: Cashew chia pudding for work

Lunch: summer rolls with leftover tofu, pickled veggies, mint, cilantro, avocado, dipped in leftover tahini sauce

Snack: protein brownies from the fivesechealth app, covered in dark chocolate & soy crispies (https://www.korodrogerie.de/soja-protein-crispies-58-mit-kakao-1-kg?utm_term=&utm_campaign=Google+Performance+Max+-+Germany&utm_source=adwords&utm_medium=ppc&hsa_acc=8966015506&hsa_cam=17568910232&hsa_grp=&hsa_ad=&hsa_src=x&hsa_tgt=&hsa_kw=&hsa_mt=&hsa_net=adwords&hsa_ver=3&aw_campaign=Google+Performance+Max+-+Germany&aw_adgroup=&aw_creative=&aw_dev=c&aw_target=&gclid=CjwKCAjwpqCZBhAbEiwAa7pXee8nUGXs20WqHXoDtgXHXYvgBf-craqWbOtFrqKXU7TkNzrTUyQHxBoC7uIQAvD_BwE)

Dinner: same quesedillas as I’ve had on Tuesday

FRIDAY

Breakfast: Scrambled tofu from the fivesechealth app

Snack: more protein brownies
Lunch/ Dinner: a few servings of homemad massaman curry that I froze a few weeks ago with jasmin rice & sprouts

MUSIC:

The amazing Alyssa with propeller (https://soundcloud.com/alyssaadann/propeller-) & Silvia (https://soundcloud.com/alyssaadann/silvia)

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What I Eat In A Day #64 (Vegan) | JessBeautician AD

Halloween at Amazon

What I Eat In A Day #64 (Vegan) | JessBeautician AD

Get 37% off Myvegan products with code JESS here: https://prf.hn/l/9vY5GDx. This video is kindly sponsored by Myvegan and features gifted items.

KITCHENWARE:
Millo blender: https://bit.ly/2V3254r* – Free Travel Cup with purchase using code JESSICA (add Travel Cup to cart before checkout) {gift}
Toaster: https://amzn.to/3GoFym7*
Kettle: https://bit.ly/2YekcTb*
Frying pan: https://bit.ly/39X6BsI*
Pans: https://bit.ly/3z45LVy*
White bowls & plates: nomliving.com
Cold brew bottle: https://bit.ly/3xUbT1A*
Cutlery (similar here:) https://bit.ly/3adu8FR*
Glasses: https://bit.ly/3aVjnIA*
S&P mills: https://bit.ly/399EiEw*
Herb pots: https://bit.ly/39gU435*

DISCOUNTS:
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b*
20% off Evolve Beauty vegan skincare: https://prz.io/Y99Pe0qtE*
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*

YOGHURT BOWL WITH OATS, CHIA & HEMP SEEDS
1/2 tsp coconut oil
1/2 cup Myvegan Rolled Oats: https://prf.hn/l/DRqpgWZ*
Pinch salt
Splash oat milk

1 tbsp Myvegan Organic Chia Seeds: https://prf.hn/l/GqEYL3Q*
3 tbsp oat milk
1 tbsp Myvegan Organic Hemp Seeds: https://prf.hn/l/pRexqOv*
1 cup vanilla yoghurt
Strawberries, blueberries
Myvegan Organic Cacao Nibs: https://prf.hn/l/RvLVgpd*

Mix the chia seeds in a bowl with the oat milk and set aside. Melt the oil in a frying pan then add in the oats and salt. Stir continuously until toasted, then pour in a splash of oat milk and mix through. Add a cup of vegan yoghurt to a bowl, then add in the toasted oats, chia seeds and hemp seeds, and mix to combine. Top with berries and cacao nibs.

SPICY CHICKPEA ‘TUNA’ MAYO TOASTS
1 can chickpeas, drained
2 tbsp vegan mayo
3 tbsp vegan Greek yoghurt
1 stick celery, chopped
1 spring onion, chopped
Handful fresh coriander
1/2 red chilli
1/2 nori sheet, cut into flakes
Zest of 1 lime
Juice 1/2 lime
1 tsp soy sauce
Black pepper

2 slices toast
1/2 avocado
Dried chilli flakes, lime juice & coriander, to garnish

Myvegan BBQ Popped Protein Crisps: https://prf.hn/l/YRbdvE2*

Mash the chickpeas in a bowl, then add in the mayo, yoghurt, celery, onion, coriander, chilli, nori, lime zest and juice, soy sauce and black pepper, and mix to combine. Serve on toasts with sliced avocado, coriander, dried chilli and lime juice on top.

Myvegan Double Chocolate Baked Cookie: https://prf.hn/l/WoRAVLq*
Bird&Blend Jelly and Ice-cream tea: https://bit.ly/3zICjDe*

SATAY TOFU ‘CHICK’N’ NOODLES
1 block extra firm tofu
1 tbsp cornflour
Pinch salt

2 tbsp olive oil
3 cloves garlic, minced
1/2 red chilli, minced
6cm ginger, grated
100g shiitake mushrooms, halved
1 red pepper, chopped
100g baby corn
100g mange tout

1/4 cup Myvegan Crunchy Peanut Butter: https://prf.hn/l/0Mpyop1*
1 can coconut milk: https://amzn.to/3SMzfij*
2 tbsp soy sauce
2 tbsp sriracha: https://amzn.to/3pfLIgW*
1 tbsp wine vinegar
1 tbsp maple syrup: https://amzn.to/3JLVoJs*

2 portions noodles
Red onion, chilli, coriander & sesame seeds, to garnish

Tear the tofu into bitesized chunks into a bowl, sprinkle in the cornflour and salt and toss to combine. Place on a baking tray and bake in the oven for 25 minutes on 180 degrees celsius. Heat the oil in a wok, then add in the garlic, chilli and ginger, and fry until softened. Fry off the mushrooms next then add in the red pepper and baby corn. Next, add in the peanut butter, coconut milk, soy sauce, sriracha, wine vinegar and maple syrup. Stir to thicken and add in a cornflour slurry if too thin. Add in the mange tout, remove the tofu ‘chick’n’ from the oven and add it into the pan as well, then stir to coat in the satay sauce. Cook the noodles separately then serve with the Satay Tofu Chick’n and Vegetables with red onion, chilli, coriander and sesame seeds on top and lime on the side.

YOGHURT COATED STRAWBERRIES
Strawberries
Vanilla yoghurt
Myvegan Sea Salt Chocolate (4 squares): https://prf.hn/l/8MYQeEN*

Coat the strawberries in yoghurt, then place on a sheet of parchment paper on a plate and freeze for 2-3 hours. Remove from the freezer to thaw 5 minutes before eating, then melt the chocolate and drizzle over before serving.

Disclaimer: This video is sponsored by Myvegan.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Halloween at Amazon
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What I Eat In A Week | Vegan Meals For Stressful Times

Halloween at Amazon

What I Eat In A Week | Vegan Meals For Stressful Times

Welcome to another video of mine. This is what I eat when I feel stressed/ have a lot of things to do. Thanks for being here!

My usual disclaimer: I am not a registered dietician. I love to cook and to share vegan recipes. I take a B12 supplement. I don’t show snacks and seconds I take so don’t take the amount you’ll see for the exact amount I eat. And last but not least: don’t compare yourself and eat the way that makes your mind and body feel satisfied. Be excited about the food on your plate rather than obsessed.

MONDAY:

Breakfast: toasted bread from the freezer with vegan herby cream cheese & avocado
Lunch: pesto pasta with leftover roasted cauliflower, tofu, red onion, eggplant, mushrooms & zucchini, topped with nutritional yeast & basil
Dinner: Arabic flat bread filled with homemade tzatziki, vegan kebap, red cabbage, homemade hummus & parsley

TUESDAY:

Breakfast: vegan chocolate croissant
Lunch: homemade pad thai (roughly followed this recipe: https://asiastreetfood.com/rezept/pad-thai/ but used the veggies that I had on hand) with a mango side salad
Dinner: quick couscous bowl with pickled red cabbage, cooked & spiced pinto beans, hummus, pomegranate seeds & avocado

WEDNESDAY:

Breakfast. Brownie batter baked oats

What you’ll need:
20g oats
20g banana
1 scoop protein powder
1 heaping tsp cacao powder
¼ tsp baking powder
70ml water
Pinch of salt
Dark chocolate chunks/ chips

How to:
Combine all the ingredients except the chocolate in a blender until smooth. Stir in the chocolate pieces. Add to a bowl/ mug and then microwave for 40 seconds two times (intevalls 40 sec/ 40 sec). Enjoy with whatever you desire!

Lunch: leftover pad thai with kimchi
Snack: Apple crumble sheet cake with some whipped cream (& friends). I followed this recipe: https://kaffeeundcupcakes.de/saftiger-veganer-apfel-streuselkuchen-vom-blech/.
Dinner: Ottolenghi roasted eggplant with a curry (soy) yogurt sauce, a almond & onion crunchy topping & pomegranate seeds, served with Arabic flat bread & hummus

THURSDAY:

Breakfast: yogurt bowl with boysenberries from the garden, apricots, banana & granola
Lunch: summer rolls with carrot, mango, cucumber, smoked tofu, red cabbage, min & avocado with a tahini mint sauce for dipping
Dinner: medaglioni with a roasted vegetable filling, soy yogurt mixed with salt & lemon as a sauce, pickled red cabbage (just use ½ cup of hot water, ½ cup of apple cider vinegar, 1 tsp salt & 1 tsp sugar, pour over the cabbage & let it sit for at least half an hour), parsley & red chili flakes

MUSIC:

The gorgeus Emma Ivy with rain: https://soundcloud.com/emma_jacq/rain-1

Talented Alyssa Dann with Silvia:

———————————————————
♪ Lunch (Prod. by Lukrembo)

Link : https://youtu.be/J0v2UxjC2ss

Q&A:

What camera do you use?
I use a canon 750D with a 50mm lense.

How old are you & where are you from?
I am from a small town in Germany & I am 22 years old.

Halloween at Amazon
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Trying *NEW* Products From Trader Joe’s (vegan)

Halloween at Amazon

Trying *NEW* Products From Trader Joe’s (vegan)

Click here https://ritual.com/SSV20 and use code SSV20 to get 20% off during your first month with Ritual. #ritualpartner

Today we are trying new (and new to us) vegan products from Trader Joe’s!

—————————————————

⋇ IN THIS VIDEO ⋇

(0:00) – Intro
(2:00) – Overnight Oats
(4:16) – Coconut Cashews
(5:00) – Hula Crunch Popcorn & Rice Cracker Mix
(6:23) – Papadums
(7:05) – Salsa Verde Chips
(7:30) – Oatmeal Chocolate Chip Cookies
(8:25) – Truffle Aioli
(9:37) – Pad Thai
(10:30) – Penne Arrabiata
(12:14) – Seasoned Waffle Fries
(13:16) – Sparkling Pineapple Beverage
(14:15) – Peanut Butter Caramel Popcorn
(14:46) – Garlic & Onion Pistachios
(15:21) – Vegan Sour Cream
(16:45) – Peanut Butter Protein Granola
(18:23) – Green Onion Pancakes
(20:04) – Vegan Brioche Loaf
(21:18) – Tuffle BBQ Sauce
(22:20) – Dill Pickle Falafel
(23:28) – Salsa De Cacahuate
(25:13) – Thai Sweet Ginger Sauce
(25:59) – Chili Pineapple Popcorn
(27:05) – Black Tea Boba Ice Cream

—————————————————

Recipes: https://sweetsimplevegan.com/
Jasmine: https://www.instagram.com/sweetsimplevegan/
Chris: https://www.instagram.com/consciouschris/
Cameras and products we use: https://www.amazon.com/shop/sweetsimplevegan
Video Edited by Adrianna Fujii: https://adriannafujii.com/

P.O. Box 96003
Portland, OR 97296

—————————————————

FTC: This video is sponsored by Ritual, but all opinions are our own. This video may also contain affiliate links, which means that we earn a commission if you purchase through those links, but your price remains the same.

Halloween at Amazon
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We Stayed At A Vegan Hotel 😲

Halloween at Amazon

We Stayed At A Vegan Hotel 😲

Click our link https://cometeer.com/sweetsimplevegan to get 50% off your first order of Cometeer plus free shipping!

In this video, we take a quick trip to Los Angeles for the Hotel Cowlifornia Event.

—————————————————

⋇ IN THIS VIDEO ⋇
– Hotel Cowlifornia by Ripple Foods: https://www.ripplefoods.com
– Event at: https://www.shortstorieshotels.com
– Chris’s Funky Shirt: https://www.marinelayer.com/collections/guys-buttondowns/products/ss-tencel-linen-resort-shirt-multicolor-groovy-print?variant=39715594010698
– Jasmine’s Bathing Suit: https://bit.ly/3At0Wpq
– Jasmine’s Jewelry: https://prz.io/9ok9rEgHa
– Toni from Plant Based on a Budget: https://www.instagram.com/plantbasedonabudget/
– Recipes by Charity Morgan: https://www.instagram.com/charitymorgan/
– Chinese Comfort Food from XLB: https://www.xlbpdx.com
– Matt’s IG https://www.instagram.com/mattxdavey/
– Snack’s from the plane: https://stellarsnacks.com

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⋇ CONNECT WITH US ⋇

– recipe blog: http://bit.ly/SSV-Blog
– instagrams:
– Jasmine: https://www.instagram.com/sweetsimplevegan/
– Chris: https://www.instagram.com/consciouschris/
– Jasmine’s Lifestyle Channel: http://bit.ly/Jasmine-Briones-Youtube
– facebook: http://bit.ly/SSV-Facebook
– Our vegan recipe ebook: http://bit.ly/Planting-Our-Roots

—————————————————

FTC: This video is sponsored by Cometeer but all opinions are our own. This video may also contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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What I Eat In A Day #62 (Vegan) | JessBeautician

Halloween at Amazon

What I Eat In A Day #62 (Vegan) | JessBeautician

https://www.instagram.com/jessbeautician/

KITCHENWARE:
Waffle maker: https://amzn.to/3NX5BUI*
Magimix food processor: https://bit.ly/3NFbyVy*
Kettle: https://bit.ly/2YekcTb*
Toaster: https://amzn.to/3GoFym7*
Bread maker: https://bit.ly/3xqqYHZ*
Pans: https://bit.ly/3zo1c5w*
Pots: https://bit.ly/37xNMso*
Bird & Blend Cold Brew Bottle: https://bit.ly/3xUbT1A*
White bowls & plates: https://nomliving.com
Pasta bowls: https://bit.ly/2ybag36*
Tumbler glasses: https://bit.ly/3aVjnIA*
Tall glasses (similar here): https://amzn.to/39n0e26*
Glass straws: https://amzn.to/3HVhDvi*
Spice jars: https://amzn.to/3anFdnW*
Cutlery (similar here): https://bit.ly/3adu8FR*
Garlic crusher: https://amzn.to/3xVwwt7*
Linen tea towels: https://bit.ly/3MKqaC6*
S&P mills: https://bit.ly/399EiEw*
Herb pots: https://bit.ly/39gU435*

DISCOUNTS:
50% off Evolve Beauty vegan skincare outlet sale: https://tidd.ly/3xNTEd9*
Free Travel Cup with Millo blender purchase using code JESSICA (add Travel Cup to cart before checkout) {Gift}: https://bit.ly/2V3254r*
20% off Wild vegan deodorant with code JESSBEAUTICIAN (UK): https://tidd.ly/3Dk135b* & (Rest of World): https://tinyurl.com/ygdhxzvb
20% off Dame sustainable period products with code JESSBEAUTICIAN: https://bit.ly/3qm3Mac*
20% off WUKA Flex sustainable period underwear with code HEAVY20: https://tidd.ly/3HUe7kZ*
15% off Kakoa vegan chocolate truffles with code JESS15: https://bit.ly/3MFijGW
£10 off UpCircle vegan beauty (UK): https://bit.ly/3DpVMJJ*
£10 off Stripe&Stare sustainable underwear: http://rwrd.io/0rlsu7n?c*
Free tea samples with Bird&Blend orders: https://bit.ly/3DZMrZf*

——————————————————————————————————————

BREAKFAST – SPELT & OAT FLOUR WAFFLES
1/3 cup oat milk: https://amzn.to/3QNHoSo* 1 tablespoon lemon juice
1/3 cup porridge oats1/3 cup spelt flour, well sifted1/2 teaspoon baking powder1/4 teaspoon baking sodaPinch sea salt2 tablespoon maple syrup: https://amzn.to/3HTHVym* 1 teaspoon vanilla extract: https://amzn.to/3br3IBl*

Vegan yoghurt, blueberries, flaked almonds & maple syrup on top

Written recipe here: http://www.jessicabeautician.co.uk/2022/06/oat-spelt-flour-waffles.html

LUNCH – GARLIC MUSHROOM TOAST WITH BUTTERBEAN SPREAD
1 can butter beans, drained: https://amzn.to/3u1kmO7*
1/3 cup jarred artichoke hearts: https://amzn.to/3OAR2pG*
1 tablespoon oil
Zest & juice 1/2 lemon
Salt & pepper

2 tablespoon oil
150g mushrooms
1 tablespoon garlic puree: https://amzn.to/3txgBzE*
1/2 teaspoon chilli flakes
Small handful parsley
Sea salt

Balsamic glaze: https://amzn.to/3Qj1OT4*

Blend the butter beans in a food processor along with the artichoke, oil, lemon zest and juice, salt and pepper, until creamy and smooth. Fry the mushrooms in oil on a medium-high heat until a deep golden colour, then add in the garlic puree, chilli flakes, parsley and salt. Spread the butterbean spread on a slice of toast and add the mushrooms on top.

Artichoke, Butterbean & Asparagus Tart recipe: https://youtu.be/Hw8KZ8OSoGY

Bird & Blend Vicky’s Sponge Cake tea: https://bit.ly/3Hu5YUc*
Cold Brew Tea Bottle: https://bit.ly/3xUbT1A*

DINNER – SPINACH & TOFU ‘RICOTTA’ CANNELLONI

FOR THE MARINARA
1 white onion
3 cloves garlic
1 tablespoon oil
1 680g bottle passata: https://amzn.to/39TGfrZ*
Salt & pepper
Handful basil

FOR THE TOFU ‘RICOTTA’
1 block silken tofu: https://amzn.to/3Ni2TrK*
1/3 cup cashew nuts, soaked for at least 2 hours: https://amzn.to/3Oz46vy*
2 tablespoons nutritional yeast: https://amzn.to/3MLhhbM*
Zest & juice 1/2 lemon
1 tablespoon garlic puree: https://amzn.to/3txgBzE*
Handful fresh parsley
Pinch nutmeg
Salt & pepper
90g spinach

8 lasagne sheets
Vegan feta and basil on top

Let me know if you’d like a written recipe!

Dawn’s Chocolates Vegan Dark Chocolate Caramel Chocolates {gift}: https://bit.ly/3zu28IR*

—————————————————————————————————————

I’M WEARING:
Tan: https://bit.ly/3lHY7s5*
Nails: The Gel Bottle Inc. BIAB in ‘Dreamer’: https://bit.ly/38y0vyy*

MY EQUIPMENT:
Camera: https://amzn.to/3x7HrzH*
Lens: https://bit.ly/3MepRzc*
Editing software: https://bit.ly/3GQRVb6*

Disclaimer: This video is not sponsored.

{Gift}
Some of the products mentioned are gifted items from a brand or PR, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.

Affiliate Links
Some links may be affiliate links and are marked with ‘*’, which means I might receive a small commission from any items purchased through these links.

Halloween at Amazon
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WHAT I EAT IN A WEEK 🥑 (vegan + Realistic!)

Halloween at Amazon

WHAT I EAT IN A WEEK 🥑 (vegan + Realistic!)

Showing the variety of what I eat on a plant-based diet for 7 whole days! 🌱

*VEGAN MAC ’N CHEEZ RECIPE – https://youtu.be/aPfOK2tVmfc (@ 8:01)
*BLACK BEAN BURGER RECIPE – https://youtu.be/6FEL7H33p2o (@ 5:30)
_______________________

📚ORDER MY COOKBOOK HERE ➟ https://bit.ly/3hPtdgo
🍴MY GOLD FLATWARE ➟ https://bit.ly/2PW99hg

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WHAT I ATE IN A WEEK🥑 (vegan Food That’s ACTUALLY Good!)

Halloween at Amazon

WHAT I ATE IN A WEEK🥑 (vegan Food That’s ACTUALLY Good!)

An entire week’s worth of vegan meal ideas! 🥑 #dailyharvest #ad

Get up to $40 OFF your first Daily Harvest box with code CHICNATURAL here: https://bit.ly/3KHUjkI

■ ORDER MY COOKBOOK HERE ➟ https://bit.ly/3hPtdgo
■ SHOP MY JEWELRY HERE💍 ➟ https://secondandc.com
_______________________
CONNECT WITH ME ⇣
INSTAGRAM: https://www.instagram.com/thechicnatural

Halloween at Amazon
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WHAT I ATE IN A WEEK🥑 (vegan Food That’s ACTUALLY Good!)

Halloween at Amazon

WHAT I ATE IN A WEEK🥑 (vegan Food That’s ACTUALLY Good!)

An entire week’s worth of vegan meal ideas! 🥑 #dailyharvest #ad

Get up to $40 OFF your first Daily Harvest box with code CHICNATURAL here: https://bit.ly/3KHUjkI

■ ORDER MY COOKBOOK HERE ➟ https://bit.ly/3hPtdgo
■ SHOP MY JEWELRY HERE💍 ➟ https://secondandc.com
_______________________
CONNECT WITH ME ⇣
INSTAGRAM: https://www.instagram.com/thechicnatural

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5 Easy Weightloss Tips For Women Free Ebook

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